Recipe Preparation

Cook farro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside. DO AHEAD: Farro can be made 2 days ahead. Cover and chill.

Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat until it shimmers (the oil needs to be very hot to crisp the mushrooms). Working in batches, and adding more oil if needed, place a single layer of mushrooms in skillet. Cook, turning once, until crisp and cooked through, 4–5 minutes. Transfer to a plate; season with salt and pepper.

Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring often, until heated through. Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add mushrooms, parsley, chives, and thyme; stir just to evenly incorporate. Serve immediately.